Sea Bass with Seasonal Citrus Salsa
This recipe for Sea Bass with Seasonal Citrus Salsa is perfect for a meal that takes advantage of the bounty of citrus in the winter.
Ingredients
For the salsa
- 2 assorted oranges (we used 1 cara-cara and 1 blood orange) peeled and segmented.
- ¼ cup (30g) of raw red onion minced
- ½ cup (64g) fresh pineapple (cut in small dice – ¼ inch squares)
- 1 medium jalapeño seeded and finely diced
- ⅓ cup (about 5g) fresh cilantro, roughly chopped
- ½ lime, juiced
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) champagne or white wine vinegar
- Small handful of cilantro leaves, chopped
- Pinch chili powder
- Pinch smoked paprika
- Salt and black pepper to taste
For the Fish
- 2 sea bass fillets (4 oz each), skin removed
- 2 tablespoon (30 ml) olive oil, divided
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
For the Pepper Rice
- ¾ cup (150 g) basmati rice*
- ¼ cup (50g) bicolored quinoa
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 teaspoon unsalted butter
- 12 oz (350 ml) water
Instructions
- First make the salsa. In a serving bowl combine everything and taste to adjust the seasoning, adding salt and pepper as needed. Set aside at room temp until ready to use.
- For the fish, preheat the oven to 400°F (around 205° C). Drizzle the fish with 1 tablespoon (15 ml) olive oil and sprinkle with salt and pepper. Heat an oven safe skillet over medium-high to high heat. Once your pan is hot add the other 1 tablespoon (15 ml) of olive oil to the pan until the pan just starts to smoke. Add the fish and cook for about 3 minutes on one side, looking for a brown crust, then flip it for about 15 seconds. Remove the pan from the stove and immediately place it in your preheated oven. Roast for 20 minutes for a 2 inch thick (4oz) piece of fish. Top with the salsa and serve with the rice.
- While the fish roasts, start the rice. For the rice, bring everything except the rice to a boil over high heat, add the rice and bring back to a boil. Reduce heat to low and cover for about 18 minutes or until water has absorbed and the rice is tender. Serve with fish.
Notes
*If you choose to use a different type of rice, refer to cooking directions on the package, as all rice varieties don't cook for the same amount of time or with the same liquid-to-rice ratios.
Nutrition
Calories: 747kcalCarbohydrates: 95gProtein: 30gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 96mgSodium: 2995mgPotassium: 886mgFiber: 7gSugar: 18gVitamin A: 1246IUVitamin C: 103mgCalcium: 123mgIron: 3mg
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